Roasted Pumpkin, Mushroom and Chestnut Tart

 

Roasted Pumpkin, Mushroom and Chestnut Tart

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A taste of Autumn on a plate, with the most deliciously rustic chestnut flour tart base to accompany the season's pumpkin and mushrooms. A vegetarian special for Thanksgiving or Christmas. For non-vegetarians, add some leftover turkey.

Ingredients

Chestnut Flour Tart Base:

• 100 g (3.5oz) chestnut flour sifted
• 150 g (5.5oz) plain flour (all-purpose T55)
• 125 g (4.5oz) unsalted butter softened
• 1/2 tsp salt (fleur de sel)
• 4-5 tbsp water

Filling:

• 300 g (11oz) pumpkin ( (or red kuri squash/potimarron) roughly chopped into small chunks
• 3 tbsp olive oil
• 1 leek, white part sliced finely
• 300 g (11oz) mushrooms (Parisian mushrooms, cremini) cut into big pieces
• 1 tsp sage leaves finely chopped
• 3 eggs organic
• 250 g (9oz) crème fraîche or half fat cream (I use 15% fat)
• good pinch ground nutmeg
• good pinch salt and pepper
• 2 tbsp freshly grated parmesan* (not the packaged grated stuff)

Instructions

• Preheat the oven to 200°C/180°C fan (400°F/Gas 6).

For the chestnut flour pastry base:

• Mix all the ingredients together in a stand mixer or food processor and mix just until the dough forms a ball. Wrap in cling film and leave to rest in the fridge for 30 mins. Remove the dough from the fridge and leave to stand about 10 minutes, to make it easy to roll it out.
• Roll out the pastry on a lightly floured surface. Then, roll the pastry around the rolling pin to transfer it to a 28cm tart tin.
• Press the pastry well into the sides. Roll over the top of the tin to clean up any rough edges. Chill in the fridge for 30 minutes (this is important so the sides won't fall during baking later).
• If making a large tart, blind bake for 15 minutes covered in parchment and baking beans. No need for tartlets.

For the filling:

• If using a hard pumpkin like potimarron/Red Kuri squash, roast whole in the oven for 15 minutes. This will make it easier to cut into small chunks (no need to cut off the skin, it's edible). Let cool slightly to spoon out the seeds.

  Place the chopped pumpkin with 2 tbsp of the olive oil and chopped sage in a roasting tin. Roast in the oven for 20 minutes.
• Meanwhile, over medium heat, dry fry the mushrooms: there’s no need to add any oil. Wait until the mushrooms give off their liquid then transfer to a plate. Set aside to cool slightly.

  In the same pan, add the remaining olive oil and gently fry the sliced leek until translucent but not brown.
• In a bowl, whisk together the eggs, crème fraîche, nutmeg, grated cheese and season to taste.
• Sprinkle the roasted pumpkin and sage over the tart base, top with the leek and mushrooms and pour over the creamy egg mix. Bake in the oven for about 30 minutes.

Notes

* for strict vegetarians, use your favourite cheese, otherwise replace with emmental.

For Thanksgiving and Christmas: You could also replace (some of) the mushrooms with leftover turkey.

Matching wines with Chestnut & Mushroom Tart: Enjoy with a Beaujolais Cru: a Saint-Amour, Morgon, Fleurie, Côte de Brouilly - or a red from the Loire (Chinon/Saumur).